Preheat oven to 160 degrees C (325 degrees F)
Grease or line 2 x 22 cm (9 inch) cake pans.
Combine xanthan gum with water in a bowl and set aside.
In a large bowl, gently combine the flours, baking powder, baking soda, salt and toasted coconut.
Form a well in the middle and add the xanthan water, soy milk, maple syrup, vanilla extract, coconut syrup and vinegar.
Whisk gently until all ingredients are just combined.
Distribute the batter between the two pans and bake in the oven for 20 - 25 minutes or until cooked through.
Remove from oven and allow to sit for 10 minutes before turning out on to a cooling rack. Allow to cool completely.
Combine coconut yoghurt, lemon zest and icing sugar, whisking until thick (it involves some elbow grease).
Place the frosting in the fridge to thicken further.
To assemble, place one cake on a plate and pipe frosting on top. Place the second cake on top again and repeat the process. Using a spatula, smooth out the frosting to a thin layer around the cake to achieve the naked look.
Decorate with flowers or fresh fruit.